Since childhood Ian Wright has had a passion for food and cooking; as a child paging through Mrs. Beeton’s and Marguerite Patten’s cookbooks with his mother.

At the age of 16 he travelled around Europe cooking for a member of the Kawasaki Motocross Racing team. He then went on to work as a waiter at the Trusthouse Forte Berystede Hotel Ascot then progressing to Assistant Restaurant & Banqueting Manager at Wentworth Golf Club.

Professionally Ian is an Addiction Counsellor however he has always kept a hand in the culinary pot. Ian is keenly active in the ever changing London restaurant scene and counts several top chefs as his friends. He has had the opportunity to cook with Nuno Mendes from the Chilten Firehouse and Michelin star Danish chef Christoffer Hruskova. He has also foraged with renowned ethno-botanist Francois Couplan and James Knappett chef/patron of Bubbledogs and Kitchen Table.

Ian has received inspiration and support from Pam Corbin ‘Pam the Jam’and her husband Hugh who founded the Thursday Cottage label which was sold to Tiptree in 2002. As a result, 2016 saw the launch of ‘Dacksi Marmalades’. This includes a small range of marmalades produced by hand in Ian’s Bedfordshire kitchen using organic fruits and available in local farm shops and The Mill Boutique Hotel within The Holford Estate Knutsford, Cheshire.

At home Ian enjoys his vegetable garden, baking and taking long walks with his two wire-haired dachshunds foraging for fruit in the countryside to include in his jams and marmalades.

Oranges are par excellence the fruit of Seville. It is part of the culinary tradition of the province, its culture, its identity. Among its varieties is bitter orange, the main raw material of orange marmalade. Oranges have a great meaning for cuisine and for Seville's economy, so it deserves that their cultivation be in excellent condition. Our company guarantees so, giving priority to nature. And also defending the product, getting its good evaluation. We produce and export bitter orange and its products, keeping the traditional modes of production to guarantee that it preserves its highest quality.